I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering. —Susan Payne, Corner Brook, Newfoundland

Leftover Turkey Tetrazzini

(7 ounces) thin spaghetti, broken in half

turkey

mushrooms

onion,

butter

(10-3/4 ounces) condensed cream of mushroom soup, undiluted

2% milk

poultry seasoning

mustard

cheddar cheese

mozzarella cheese

Parmesan cheese

parsley

Made this tonight exactly as instructed and it was not a hit by any means. We actually stopped eating, threw it away, and ordered Chinese. It was just slimy, lacked flavor, and the spaghetti was weird in it. Won't be making this again.

I made this recipe for dinner tonight. I followed the recipe exactly except I added an extra cup of mushrooms. My husband who is not a big fan of new dishes had three servings! A guest and myself both gave it a thumbs up.  I used turkey I had frozen from another dinner.  Almost all the other ingredients are ones I usually have on hand.

Great base recipe.  Almost like a mac and cheese plus.  My changes:  add cooked bacon, no mushrooms (yuck), homemade condensed cr. of chicken soup (I know what's in mine).  Gr. onions, garlic, Costco coconut milk, elbow mac.  Prob. double cheese.  3 cups turkey.  After mozz and parm, I had the end of sc/cheddar pot. chip bag.  Smooshed that and used like breadcrumbs.  Served with Costco tortilla strips for some additional crunch and crushed red pepper flakes.  Probably my favorite casserole dish ever.

Note that this recipe uses on a 7oz package of pasta!  I made the mistake of using a one pound box.  However, even with the error, this was a wonderful, hearty dinner!  Enjoyed by all and plan on making it correctly next time!

Made it. Havent tried it yet. Easy to make. I added spinch and bell pepers andjused canned mushrooms. Husband goung to throw it into oven when he gets home in am for his breakie  would should pic of what it looks like atm but cant

Very nice flavor.  I used portabella mushrooms and asiago cheese instead of the parmesan.

I added cooked frozen broccoli, & green peppers instead of the mushrooms & a layer of stuffing.  My entire family loved it.

Made it last week and everyone enjoyed it. Great way to use turkey leftovers.

DEE.LI.COIUS!! Made a few adjustments..16 oz bx elbow, 4 cups shredded turkey, 2 cps cream of mush, spinach, and probably doublet he cheese

This turned out delicious!!! Full of flavor and just the right amount of sauce! I will make this every year after Thanksgiving. I only had regular spaghetti on hand and I broiled  at the end for a minute. I had seconds it was so yummy!

Easy to make and very tasty.  I did add a little more cheese.

Reminds me of Chicken Fettucine. Next time I will add more seasoning such as red pepper flakes. I saut?ed onion, carrot, red pepper, garlic cloves,  and celery in butter then made the white sauce with soup, cream, and cheese. I added some chicken stock as the sauce seemed too thick. Then topped it with the mozzarella and paprika.

This was great.  Not too complicated or time-consuming. Very tasty.

This recipe was good but a little dry.  I used extra milk when I reheated the leftovers and it was much better

I have another Tetrazzini recipe that I cut out of Taste of Home YEARS ago that was good, but not great.  It's like someone took that old recipe, revamped it and this was the result.  This was SO much creamier and more flavorful - and it was even better the next day.  I was skeptical about not mixing the pasta with the sauce before putting it in the oven, but it turned out perfect.  I thought it needed some color, so I took a large red bell pepper and "roasted" it over an open flame, wiped off the charred skin, chopped it up and added it to the sauce.  I think it worked out very well.  I also used 8 oz. of mushrooms just because I love them.  This is definitely a keeper.  So glad I ran across it!

This was a great recipe. I used leftover roasted chicken instead of turkey. Cooked it on convection at 350 and the cheese really crisped up on top which was delicious!

A nice comfort food meal.  I loved the flavor, it wasn't too saucy, which has turned me off of tetrazzini before.  Also, a very quick meal to get to the table!  We will be making this again to use up Thanksgiving leftover!!!

Decided to try this with our left over Thanksgiving turkey.  It was easy and delicious.  Two minor changes that I made were adding 1 cup of celery (sauteed with mushrooms and onion) and I used Fettuccine instead of spaghetti.  Will definitely make again.

This is delicious!  Can't wait to have turkey again to turn the leftovers into this casserole!

Didn't have mushrooms so I used a couple cups frozen spinach instead....excellent!

A family favorite! Great with tuna, too. We leave out the mushrooms and use cream of chicken instead of cream of mushroom. Easy to double.

Made this today and found it okay, not great. But, with some changes it would be much better. For more flavor I'd increase the poultry seasoning, add some heat with chili flakes, add some sliced black olives and artichoke hearts. That should do it!

Very easy to make and was very yummy.  Only thing I did different was use skim milk. Also, I only had dark meat chicken left.  I love all the comments with their additions. I’m thinking chicken would also be good.

I substituted cream of mushroom with Cream of Onion.  We though it had good flavor.

leftover turkey tetrazzini

Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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